SEVENTEENTH ANNUAL YEAR BOOK— PART V 361 



should be sufficient for these changes. To sterilize three cans with 

 covers and strainers would therefore cost about 1 cent. When th" 

 sterilizer is used on the kitchen stove the cost should, of course, bt 

 very much less, if the stove were already' in daily use. 

 RESULTS OBTAINED BY STERILIZATION. 

 When properly operated this sterilizer destroys practically all the 

 bacteria in the utensils, including, all disease germs which may be 

 present. It will accomplish the same results as any sterilizer in 

 which steam not under pressure is used. Experiments with this 

 sterilizer show that the 5-minute steaming is, for practical purposes, 

 as good as the 15 to 30-minute steaming usually recommended. 

 POINTS TO REMEMBER. 



1. Rinse utensils in cold water, then wash thoroughly wath hot 

 water and washing powder. Utensils ijiust be washed clean before 

 sterilization. Sterilization is not a substitute for washing. 



2. One inch of water in the roasting pan will furnish steam at a 

 temperature of 211° F. for about 50 minutes. If the sterilizer is 

 operated for a longer period, water should be added to make up for 

 loss by evaporation. 



3. The temperature of the steam as it comes from the outlet pipe 

 must be at least 205° F. and preferably 210° to 211° F. 



4. Cans, pails, covers and strainer cloths must be steamed for a 

 i'uU 5-minute period. Longer steaming will do no harm, but is not 

 necessary\ The 5-miuute period must be reckoned from the time the 

 can is placed inverted over the steam outlet, and the steam must 

 be at least 205° F. when the can is placed in position. 



5. An accurate thermometer, with a scale reading to 212° F., is 

 necessary to determine the temperature. 



6. When a can or pail is placed over the steam outlet its top 

 should rest on the four raised metal supports in order to keep it 

 three-eighths of an inch above the surface of the pan. This is nec- 

 essary to prevent the water from the condensed steam from sealing 

 the opening below the can or pail. If this space is filled with water, 

 steam will not enter the can. 



7. No arrangement is provided for the water from condensed 

 steam to run back into the roasting pan. This can be arranged if 

 found desirable. When only a few utensils are to be sterilized the 

 water can bo soaked up with a towel if the quantity has become too 

 great, or the whole cover may be lifted and the water allowed to 

 run off. 



